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Fried Green Tomatoes

  • 15m Prep Time
  • 10m Cook Time
  • 25m Ready In

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  • Cuisine : American
  • Course : Side Dish

6 servings Though green tomatoes can occasionally be found in supermarkets in regions of the country where the dish is popular, this recipe is most useful for gardeners who cannot bear to waste still-green tomatoes left on the vine in late autumn. For a twist on a classic, make these into BLT sandwiches; fry the bacon first, and use the drippings to fry the tomato slices.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds green slicing tomatoes
  • 1 cup fine cornmeal
  • ½ cup all-purpose flour
  • (1 tablespoon minced parsley)
  • (1 tablespoon minced thyme)
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup milk or buttermilk
  • ½ inch vegetable oil or bacon fat
  • 1
    • ½ cup buttermilk
    • 2 to 3 tablespoons lemon or lime juice, to taste
    • 1 tablespoon minced cilantro or parsley
    • 1 tablespoon minced chives
    • 1 tablespoon minced dill
    • 1 garlic clove, mashed to a paste or grated on a rasp grater
    • Salt and black pepper to taste
    Sub-recipe steps
    1. Whisk together in a medium bowl until well blended: ⅔ cup sour cream or mayonnaise, store-bought or homemade; ½ cup buttermilk; 2 to 3 tablespoons lemon or lime juice, to taste; 1 tablespoon minced cilantro or parsley; 1 tablespoon minced chives; 1 tablespoon minced dill; 1 garlic clove, mashed to a paste or grated on a rasp grater; Salt and black pepper to taste
    2. Taste and adjust the seasonings. Use immediately, or cover and refrigerate for up to 5 days. The flavor will improve over the course of an hour or so.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds green slicing tomatoes
  • 1 cup fine cornmeal
  • ½ cup all-purpose flour
  • (1 tablespoon minced parsley)
  • (1 tablespoon minced thyme)
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup milk or buttermilk
  • ½ inch vegetable oil or bacon fat
  • 1 (Ranch Dressing, Aïoli, or Rémoulade Sauce)

Let's Cook

  1. Step 1.

    Core, then cut crosswise into ½-inch-thick slices: 2 pounds green slicing tomatoes

  2. Step 2.

    Combine in a shallow bowl: 1 cup fine cornmeal; ½ cup all-purpose flour; (1 tablespoon minced parsley); (1 tablespoon minced thyme); 1 teaspoon sweet paprika; 1 teaspoon salt; 1 teaspoon black pepper

  3. Step 3.

    Dip the tomato slices one at a time into: 1 cup milk or buttermilk

  4. Step 4.

    and then coat with the cornmeal mixture, shake off the excess, and set on a plate. Heat in a large skillet until hot enough to sizzle a drop of water (about 350°F): ½ inch vegetable oil or bacon fat

  5. Step 5.

    Add as many tomatoes as will fit in a single layer and fry until golden and crisp, turning once, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining tomatoes. Serve immediately, plain or, if desired, with: (Ranch Dressing, Aïoli, or Rémoulade Sauce)

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